The tournedos, seasoned chestnut patties, are the specialty of chef de cuisine David Berggren. While they're worth every minute they take to make, in a pinch you can omit them and simply enjoy this toss of greens and endive with the toasted walnuts.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2004
- 8 oz dried chestnuts (about 2 cups/500 mL)
- 1 white bread crust removed
- 1/4 cup milk
- 1 tablespoon vegetable oil
- 1 portobello mushroom diced
- 1 small onion finely diced
- 1 carrots finely diced
- 1/2 teaspoon salt
- 1/2 cup Riesling
- 2 teaspoons grated orange rind
- 1/4 cup orange juice
- 1 1/2 teaspoon chopped fresh thyme
- 1/4 teaspoon pepper
- 1 egg
Hearty Autumn Greens:
- 1/2 cup apple cider
- 1/4 cup coarsely chopped walnut roasted
- 1/4 cup extra-virgin olive oil
- 2 tablespoons cider vinegar
- 1 1/2 teaspoon walnut oil
- 1/4 teaspoon each salt and pepper
- 2 belgian endive
- 6 tomatoes quartered
- 1/2 English cucumber sliced
- 8 cups torn mixed greens
In bowl, soak chestnuts in 3 cups (750 mL) boiling water for 2 hours; drain. In saucepan, cover chestnuts with water and bring to boil; reduce heat to medium and simmer until tender, about 5 minutes. Drain.
In bowl of food processor, soak bread in milk; set aside.
In small skillet, heat 1 tsp (5 mL) of the oil over medium heat; fry mushroom, onion, carrot and salt until softened, about 5 minutes. Add wine; simmer until evaporated. Add to bread mixture along with chestnuts, orange rind and juice, thyme, pepper and egg; pulse until finely ground. Form into 24 patties about 2 inches (5 cm) thick. (Make-ahead: Cover and refrigerate for up to 8 hours.)
Hearty Autumn Greens: In small saucepan, bring apple cider to boil; boil until reduced to 2 tbsp (25 mL), about 5 minutes. Transfer to glass measuring cup; let cool. Add 2 tbsp (25 mL) of the walnuts, the olive oil, vinegar, walnut oil, salt and pepper; whisk until combined. (Make ahead: Cover and refrigerate for up to 24 hours.)
In large nonstick skillet, heat remaining oil over medium heat; fry patties, turning once, until golden, about 4 minutes.
Meanwhile, separate leaves of Belgian endives. On each plate, arrange 3 endive leaves, 3 pieces tomato, 3 slices cucumber and 3 chestnut tournedos.
In bowl, toss mixed greens with dressing; arrange in centre of each plate. Sprinkle with remaining walnuts.
Nutritional facts <b>Per serving:</b> about
- Sodium 285 mg
- Protein 6 g
- Calories 270.0
- Total fat 14 g
- Cholesterol 24 mg
- Saturated fat 2 g
- Total carbohydrate 32 g
- Iron 19.0
- Folate 47.0
- Calcium 9.0
- Vitamin A 32.0
- Vitamin C 73.0